Classic Indian Pani Puri (Crispy Semolina Shells with Spiced Potato Filling)
"An explosive bite-sized celebration of Indian street culture that delivers a perfect balance of spice, tang, and irresistible crunch."
Instructions
In a mixing bowl, combine the semolina, all-purpose flour, and a pinch of salt. Gradually add water and knead into a stiff, smooth dough.
Knead the dough for about 5 minutes until elastic. Cover and let it rest for 15–20 minutes; this helps the dough relax and roll thinly.
Roll the rested dough very thin on a lightly floured surface. Using a small cutter or the rim of a glass, cut out small circles.
Heat oil in a deep pan over medium heat. Fry the dough circles in batches, gently pressing them with a slotted spoon so they puff up. Fry until crisp and evenly golden.
Remove the puris with a slotted spoon and drain on paper towels. Allow them to cool completely so they stay crisp.
In a bowl, mix the mashed potatoes, chickpeas, onions, coriander leaves, tamarind paste, roasted cumin powder, red chili powder, and salt until well combined.
To assemble, gently crack a small hole on the top of each puri. Fill with the potato mixture, add a little green chutney, then spoon in mint water. Serve immediately for the best texture and flavor.